ArticleJournal of the science of food and agriculture2026
Definition of a sensory lexicon and development of sensory wheels of eighteen monovarietal Italian white wines.
Article in Journal of the science of food and agriculture, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Impact of climate-induced compositional shifts of ethanol and acidity on aroma release and perception in red wine: a case study on γ-nonalactone and massoia lactone.Journal of the science of food and agriculture · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
18 authors.
Funding
Abstract
backgroundItaly harbors one of the richest grapevine biodiversities worldwide, yet the sensory identity of wines from many native cultivars remains poorly defined despite their relevance on the market at regional, national, or international levels. This study provides a systematic sensory characterization of 18 Italian monovarietal white wines, analyzed across 246 commercial samples, including wines never investigated before by sensory analysis. Analysis of variance, hierarchical cluster analysis, and principal component analysis were applied to Rate-All-That-Apply (RATA) data performed by trained panelists to define a lexicon and identify the sensory attributes characterizing and discriminating the 18 wine types.
resultsA statistically based lexicon comprising 29 olfactory and seven taste/mouthfeel descriptors was defined. Multivariate statistics showed that the 18 monovarietal wine types belong to four main olfactory dimensions, labeled as fruity-balsamic, thiolic-mineral, floral-sweet, and toasty-dried. A three-dimensional space was defined along the four olfactory directions. Müller Thurgau, Gewürztraminer, Albana, and Falanghina emerged as the most representative wines in these directions, outlining the vertices of a spatial framework within and around which the other wines are distributed. Sensory wheels representing structured visual synthesis of the most relevant attributes (odor, taste, mouthfeel) were developed as 'identity models', providing systematic tools for defining wines' varietal typicality.
conclusionResults are relevant for enologists and wine sellers as standardized reference sensory models for production and communication, as benchmarks for PDO/PGI quality control and disciplinary improvement, for researchers to advance modeling of wine sensory quality through sensometabolomic wine studies. Results also support the international recognition and valorization of Italian grapevine biodiversity according to Agenda 2030 sustainable development goals. © 2026 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.